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Four roasted eggplant halves with a crisscross pattern are served on a wooden board.

The Easiest Eggplant Side Dish

Author: Jessica Haggard
Try this roasted eggplant recipe and you’ll never look at eggplant the same way ever again. Best enjoyed with a creamy dill garlic yogurt sauce. Simple yet crave-worthy, it's perfect for weeknights, meal prep, or entertaining. All you need is 10 minutes of prep, and your oven does the rest!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 83 kcal

Ingredients
 
 

For the eggplant:

For the garlic dill yogurt sauce:

  • ½ cup plain yogurt
  • 2 cloves garlic minced
  • ½ lemon juiced
  • 2 tablespoons fresh dill chopped
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions
 

  • Preheat your oven to 400 °F.
  • Score the flesh of each eggplant half in a criss-cross diamond pattern. Drizzle olive oil over the eggplants and season with salt and pepper.
  • Place the eggplants, cut side down, on a baking sheet and roast for 35 to 40 minutes until tender and caramelized.
  • While the eggplants are roasting, prepare the sauce. In a bowl, combine the yogurt, garlic, lemon juice, dill, salt, and pepper. Cover and chill until serving.
  • Serve warm with sauce spooned over the top or on the side.

Notes

  • If you only have large eggplants, slice them, sprinkle with salt, and let sit for 20 to 30 minutes to reduce bitterness and prevent sogginess.
  • Don’t overcrowd the pan. Leave a little room between slices so they roast and caramelize instead of steaming.
  • You can prep the yogurt sauce up to an hour in advance. A quick chill in the fridge lets the garlic and dill flavors really develop.
  • Too thick? Stir in a splash of water or extra lemon juice. Too thin? Add a spoonful of yogurt until it’s just right.
  • Try roasting zucchini, portobello mushrooms, or butternut squash alongside the eggplant for extra variety.
  • Finish with toasted pine nuts, pomegranate seeds, fresh herbs, or even a drizzle of chili oil for crunch, color, and a flavor boost.
Serve: Pile over rice, toss with pasta, mix into grain bowls, or use as a salad topper or sandwich filling. For something light, pair with garlic bread, or make it heartier by serving alongside protein mains.
Store: Store roasted eggplant and yogurt in separate airtight containers. The eggplant will keep in the fridge for up to 4 days and the sauce will stay fresh for up to 3 days. Reheat the eggplant in the oven at 350 F or in the air fryer until warmed through. Top with cold or room temperature sauce before serving.

Nutrition

Calories: 83kcalCarbohydrates: 17gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 4mgSodium: 310mgPotassium: 601mgFiber: 7gSugar: 10gVitamin A: 103IUVitamin C: 13mgCalcium: 66mgIron: 1mg
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